Pink Amaretto, Mexico

The coffee is a Natural-processed Mundo Maya, a modern hybrid developed by ECOM-CIRAD, crossing a Sarchimor line with Ethiopian landrace genetics (ET01). Mundo Maya was designed for resilience, but in Carlos’ hands it shows impressive aromatic complexity and depth — proof that hybrid varieties can shine when grown and processed with intention. 
Cherries are harvested between November and March, carefully sorted for ripeness, and dried whole on raised beds over a long, controlled period (typically 30–40 days, weather depending). This extended natural process amplifies fruit expression while maintaining clarity and structure in the cup. 

In the cup, the coffee is bold yet composed: intense notes of jammy red wine and fresh cranberry, supported by mellow vanilla and amaretto-like sweetness. The acidity is winey and vibrant, but never aggressive, balancing naturally with a rounded, fruit-driven sweetness and a long, elegant finish. 

Beyond flavour, sustainability is central to Carlos’ work. At Finca Pocitos, coffee pulp is composted and reused, and a water recapture system minimizes waste while supporting irrigation — part of a broader effort to build a future-proof, environmentally responsible farm. 

This is a coffee that challenges outdated perceptions of Mexican origins: expressive, layered, and confidently modern — a microlot that speaks both of place and of a producer pushing boundaries.